Big Time Backyard Burger

Big Time Backyard Burger

Prep Time


Cook Time

15 minutes


4 people

This amazing upscale and indulgent burger is the creation of celebrity chef Hubert Keller of the Fleur de Lys restaurants in San Francisco and Las Vegas, and The Burger Bar eateries in San Francisco and St. Louis. This French chef knows how to make a great burger!

Recipe courtesy of Budweiser.

Click here for recipe for caramelized shallot jam.


  • 2 pounds coarsely ground chuck, chilled
  • 2 tablespoons olive oil
  • 1 bunch fresh spinach, stemmed
  • 2 onion buns or ciabatta buns
  • 3 ounces crumbled blue cheese, room temp.
  • 8 tablespoons Caramelized Budweiser Shallot Jam (see recipe link above)
  • 4 leaves butter lettuce
  • 1 large ripe tomato, cut into 4 thick slices
  • 8 slices crisp apple smoked bacon, optional
  • Salt and freshly ground pepper


  • 1 Shape the meat into 4 evenly-sized patties about 1 inch thick. Handle lightly to keep the texture light and juicy. The burgers can be shaped and refrigerated, covered, for several hours.
  • 2 When ready to cook, heat one tablespoon olive oil in a large skillet or grill pan over medium-high heat until very hot or build a medium-hot fire in a barbecue.
  • 3 Generously season the meat on both sides with salt and pepper. Cook the burgers in the skillet, turning once or twice, 7 to 10 minutes for medium-rare. Do not press down of the patties.
  • 4 With a large spoon, baste the burgers several times with the fat in the pan. (You can also preheat the oven to 450˚F and cook the burgers on top of the stove until they are brown on both sides, and then finish them in the oven.) To grill the burgers, oil the grate, arrange the patties on it, and cover. Cook as above.
  • 5 While the burgers are searing, heat up one tablespoon olive oil in a skillet over high heat, and cook the spinach stirring occasionally. Season with salt and pepper. Sauté until the leaves are wilted but bright green about 3 minutes. Keep warm.
  • 6 Toast the buns in a toaster oven or on the outer perimeter of the grill rack until golden brown.
  • 7 For the last minute of cooking, display the blue cheese over each burger to melt lightly. Then top the cheese with the warmed up shallot jam. Top the shallots with the spinach. Then remove to a warm platter, keep warm, and let rest several minutes before serving.
  • 8 To build the burgers, divide the butter lettuce leaves between the buns and top with the tomatoes. Add the burgers and the bacon on top of each. Cover with the bun tops. Serve immediately with remaining shallot jam.


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